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Ratatouille

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Ratatouille is a delightful French vegetable casserole that transforms a medley of fresh produce into a colorful and comforting dish. With layers of eggplant, zucchini, bell peppers, and potatoes, all baked in a rich tomato sauce and creamy béchamel, this recipe embodies the essence of summertime flavors. Perfect for weeknight dinners or serving guests, Ratatouille is not only visually stunning but also packed with nutrients from wholesome vegetables. Whether enjoyed on its own or accompanied by crusty bread, this vibrant dish promises to impress at any table.

Ingredients

Scale
  • 1–2 Cup Tomato Sauce
  • 2 Garlic cloves (minced)
  • 3–4 sprigs Thyme
  • 2 tbsp Olive Oil
  • 1 Eggplant (thinly sliced)
  • 1 Yellow Squash (thinly sliced)
  • 1 Zucchini (thinly sliced)
  • 1 Red Bell Pepper (thinly sliced)
  • 2–3 medium-sized Potatoes (thinly sliced)
  • Salt and Black Pepper (to taste)
  • Oil Spray (for greasing)
  • 1 tbsp Unsalted Butter
  • 1 tbsp All-Purpose Flour
  • 1 Cup Milk (2% or whole milk)
  • 1/8 tsp Nutmeg

Instructions

  1. Preheat your oven to 375°F.
  2. Par-cook sliced potatoes in boiling salted water for 3-4 minutes; drain and set aside.
  3. Prepare the béchamel sauce by melting butter in a saucepan, adding flour to create a roux, then gradually whisking in warm milk until thickened. Season with salt and nutmeg.
  4. In a greased baking dish, layer tomato sauce with minced garlic and thyme. Add the béchamel sauce on top.
  5. Arrange the sliced vegetables artfully over the sauces, drizzle with olive oil, and season with salt.
  6. Cover with parchment paper and bake for 55-60 minutes until tender.

Nutrition

Find it online: https://bellayummy.com/ratatouille/